Gluten is a complex mixture of proteins. It makes up 85%-90% of the protein in flour. Proteins are natural biological macromolecules composed of chains of amino acids that fold upon themselves to adopt a variety of shapes. Gluten comes from the endosperm of wheat, rye, barley and related plants. The endosperm is a tissue in the plant's seeds that serves as a storage location for starch and protein. The milling process that creates flour releases the contents of the endosperm, including gluten. The main proteins in the gluten mixture are gliadin and glutenin. These proteins make up much of flour-based food products' structure. During the kneading or mixing part of making dough, these proteins form an elastic mesh, often referred to as the gluten network. Forming a gluten network is key for getting dough to rise. The network acts as a balloon that traps gases during the rising, proofing and baking processes. During rising and proofing, when the dough is given time to expand, yeast in...
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